Description
These delicious ground beef enchiladas are a comforting Mexican-inspired dish featuring seasoned beef rolled in warm corn tortillas, topped with rich enchilada sauce and melted cheddar cheese. Perfect for a hearty dinner or casual gathering, they are baked to perfection and served with a dollop of sour cream and fresh cilantro for added flavor.
Ingredients
Meat and Seasonings
1 lb ground beef1/2 white onion, diced
3 tablespoons taco seasoning
1/4 cup water
For the Assembly
10-14 corn tortillas, warmed2 cups enchilada sauce
3 cups Cheddar cheese, grated
Sour cream, for serving
Fresh cilantro, for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Ground Beef: In a large skillet over medium heat, brown the ground beef along with diced onions until the beef is no longer pink and onions are translucent. Drain excess fat.
- Season Beef: Add the taco seasoning and 1/4 cup water to the skillet. Stir well and simmer until the water reduces completely, creating a flavorful filling. Remove from heat.
- Prepare Baking Dish: Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
- Fill Tortillas: Place some of the seasoned ground beef and a sprinkle of grated cheddar cheese along the center of each warmed tortilla. Roll the tortillas tightly around the filling.
- Arrange Enchiladas: Place the rolled tortillas seam side down in the baking dish, fitting them closely together. Pour the remaining enchilada sauce over the top, ensuring all tortillas are well covered. Sprinkle the remaining cheese evenly over the surface.
- Bake: Bake uncovered in the preheated oven until the sauce is bubbly and the cheese has melted, about 20 minutes.
- Serve: Garnish with a dollop of sour cream and fresh cilantro. Serve hot and enjoy!
Notes
- Warming tortillas makes them easier to roll without tearing.
- For a spicier version, add chopped jalapeños or hot sauce to the filling.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- To reheat, microwave individual portions or re-bake in the oven until heated through.
Nutrition
- Serving Size: 1 enchilada (about 2.5 oz meat and filling, plus tortilla and toppings)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
